It's been years since I've made fresh pumpkin. I do remember that I never used the big, round, orange jack-o-lantern pumpkins for pie, though. I usually bought a crook neck (pale orange) or one of those green with white specks that reminds you of a goose.
Here are a couple of recipe/descriptions . . .
Cut pumpkin in pieces, peel & cook in a small amt of water.
Drain well, mash & put through strainer. (To remove seeds & fibers - I always used a "Vittorio Strainer" for this.)
Line 9" pie pan with plain pastry. Set oven to 450. Mix
1 1/2 c cooked, strained pumpkin
1/3 c brown sugar
1/2 c white sugar
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/2 tsp salt
2 eggs, slightly beaten
1 1/2 c milk
1/2 c cream or evaporated milk
Pour in pie shell. Bake 10 min, then lower heat to 300 & bake until firm (~45 min). To make it spicier, add 1/4 tsp ground cloves.
Another recipe:
Mix together
1 c sugar
1 pinch salt
1 tsp cinnamon
1/4 tsp cloves
1/4 tsp nutmet
Beat in 2 eggs
Add 1 c well-cooked-down (cooked-dry) pumpkin
Add 1 c thick cream or whipping cream
Bake 20 min at 425, reduce heat to 375 & bake until it raises up then makes small cracks around the edge. (8" pan will be full !!
At the bottom of the pie recipe in More-With-Less Cookbook . . .
Options:
Substitute yellow squash, sweet potatoes or carrots for pumpkin. No need to mash vegetable first if using a blender - just drain well.
